Blueberry Pound Cake With Blueberry Sauce

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Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

Found in Taste of Home Aug/Sept 2003

Ingredients Nutrition

Directions

  1. In lg bowl, mix butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda, add to creamed mixture alternatvely with sour cream. Fold in blueberries.
  2. Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
  3. In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
  4. Note: If using frozen blueberries, don't thaw before adding to batter.